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Sunday, June 21, 2009

Pepita Frittata with Winter Squash and Cilantro-Chile Sauce

Eggs are a great source of protein, and so versatile. This simple frittata recipe can be adapted in many ways. Try it with different vegetables and cheeses on top, such as zucchini and asiago, or fresh tomato, basil and mozzarella with pine nuts.

2.In a medium bowl whisk the eggs with milk and a small pinch of salt. Set aside. Steam winter squash for 2-3 minutes, or microwave for 2-3 minutes until tender. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium heat add the olive oil, onion, and another pinch of salt. Sautee, stirring often, until the onion starts to soften, 5 - 7 minutes. Add the cooked squash and sautee for another 7 minutes or so, until squash begins to brown. Add in sage and stir. Slide everything out of the skillet onto a plate and set aside.

Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. Run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Sprinkle the squash/onion mixture over the eggs and drizzle a bit of the cilantro sauce over. Place in oven for about 3-5 minutes until top is almost set and puffy.Add chunks of goat cheese and the pumpkin seeds across the top of the frittata and bake another 2 minutes or so. Remove from oven, cut into wedges and serve. Drizzle with extra cilantro sauce if desired.

Thanks for all your ideas and recipes. You inspire me to make things I had not tried in years, or to try new recipes I would not otherwise try! Your writing is concise and yet descriptive, allowing me to 'see' it in my head. Good stuff ! Keep up the good work.Oh, I am making the frittata this Saturday for friends. Will let you know how it turns out.